With May right around the corner graduation is sneaking up on all of us. Use this recipe for your graduates party!
Ingrediants:
1
box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
1
box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice
1
container Betty Crocker® Rich & Creamy vanilla frosting
Food color
60
square shortbread cookies, from two 10-oz packages
60
candy-coated chocolate or fruit-flavored candies
Directions:
1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
2.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
3.
To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
4.
Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.
Ingrediants:
1
box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
1
box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice
1
container Betty Crocker® Rich & Creamy vanilla frosting
Food color
60
square shortbread cookies, from two 10-oz packages
60
candy-coated chocolate or fruit-flavored candies
Directions:
1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
2.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
3.
To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
4.
Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.
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